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Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

Bruno LudvigTracza, KelianiBordina,Tiago de Melo Nazaretha, Renata Ernlund Freitas Macedoa, Giuseppe Mecab, Fernando Bittencourt Lucianoa*


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  <identifier identifierType="URL">https://zenodo.org/record/1123225</identifier>
  <creators>
    <creator>
      <creatorName>Bruno LudvigTracza, KelianiBordina,Tiago de Melo Nazaretha, Renata Ernlund Freitas Macedoa, Giuseppe Mecab, Fernando Bittencourt Lucianoa*</creatorName>
      <affiliation>aSchool of Life Sciences, PontifíciaUniversidadeCatólica do Paraná, RuaImaculadaConceição 1155, 80215-901 Curitiba, Brazil b Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2016</publicationYear>
  <subjects>
    <subject>Essential oil Mycotoxigenic fungi Stored grains Natural compounds</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2016-10-12</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/1123225</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2016.10.030</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://creativecommons.org/licenses/by-nc-nd/4.0/legalcode">Creative Commons Attribution Non Commercial No Derivatives 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;The occurrence of fungi and mycotoxins in foods modify sensorial properties and represents a health risk for consumers, and the use of natural antimicrobials may be an alternative to reduce this problem. The objective of this study was evaluate the potential of allyl isothiocyanate (AITC) in inhibit the production of mycotoxins in corn kernels by Aspergillus parasticus, &lt;em&gt;Fusarium&lt;/em&gt; tricinctum, Fusarium verticillioides, Alternaria alternata and &lt;em&gt;Gibberela zeae&lt;/em&gt;. Kernels were treated with gaseous AITC at 50, 100 or 500&amp;nbsp;&amp;mu;L/L during 48&amp;nbsp;h in hermetic flasks. Then, flasks were opened for 24&amp;nbsp;h and 100&amp;nbsp;g of corn were inoculated with 10&lt;sup&gt;5&lt;/sup&gt; conidia/g of either fungal species. Flasks were kept at 23&amp;nbsp;&amp;deg;C for 30&amp;nbsp;d, and corn was processed for mycotoxins quantification (LC-MS/MS) and AITC residual (LC-DAD). Mycotoxins were produced in all control groups (without AITC), while AITC treatments were able to keep the production of 12 mycotoxins at undetectable levels. AITC penetrated the kernels, and residual doses (&amp;sim;16%) were detected after 30&amp;nbsp;d, showing an extended protection period. Gaseous AITC could potentially be used as a prophylactic agent to avoid mycotoxin production in corn.&lt;/p&gt;</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/501100000780</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/H2020/678781/">678781</awardNumber>
      <awardTitle>Integrated and innovative key actions for mycotoxin management in the food and feed chain</awardTitle>
    </fundingReference>
  </fundingReferences>
</resource>
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